roasted carrot and red pepper soup

 

This soup is SO flavorful.  Unexpectedly so.  I usually end up really liking the recipes I try in the Costco Connection magazine and this one didn't disappoint...at all.  In fact, my oldest had a bowl with some toasted bread the next morning for breakfast.

roasted carrot and red pepper soup (Costco Connection, November 2022)

2 tablespoons olive oil

2 cups fresh carrots, peeled and diced

1 (16 ounce) jar roasted red peppers, drained

1/2 cup tomato pastae

1 teaspoon smoked paprika

freshly ground black pepper, to taste

5 cups vegetable broth

radishes, thinly sliced (as a garnish if desired)

cilantro, chopped

pumpkin seeds

Heat a large soup pot over medium heat and add the olive oil.  Once it's warm add the carrots and cook for 5 minutes.

Add the roasted red peppers, tomato paste, smoked paprika and pepper; mix together thoroughly.  Add vegetable broth and bring to a boil, then reduce heat to low.  Let simmer for 30 minutes or until carrots are tender.

Using a handheld immersion blender, blend the soup until smooth.  Ladle the soup into serving bowls.  Garnish with radish slices, chopped cilantro, pumpkin seeds and pepper to taste.  

slow cooker vegetarian taco soup

 

This was a great taco soup recipe and I know it was because my kids ate the leftovers!  We used veggie crumbles instead of ground beef but I'm sure you could use the real thing and would be great!  Perfect for Halloween night.

slow cooker vegetarian taco soup (adapted from the spruce eats)

1 small bag frozen corn

1 (14 ounce) can kidney beans, drained

1 (14 ounce) can pinto beans, drained

1 (14 ounce) can black beans, drained

1 (7 ounce) can green chiles

1 (14 ounce) can petite diced tomatoes

1 (1 ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 bag meatless veggie crumbles

3 cups water

toppings:  crushed tortilla chips, chopped green onions, grated cheese, cilantro, sour cream

Place the corn, beans, green chilies, tomatoes, taco seasoning, cumin, onion powder, salt, garlic powder and veggie crumbles in the slow cooker.  Add the water and stir to combine.

Cook on low for 8 to 10 hours or on high for about 3 hours.

Top with your favorite toppings.

pumpkin cinnamon rolls

 

These were awesome.  It was one of those Sunday mornings when I was in the mood for a little baking.  Actually, I was looking for a dinner recipe and got distracted. :)  My friend Karen's husband isn't a fan of pumpkin but liked these so there you have it!

pumpkin cinnamon rolls (gimme some oven)

1/2 cup milk

1/4 cup butter

2 1/4 teaspoons instant yeast (or 1 packet)

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon pumpkin pie spice

1/2 teaspoon fine sea salt

3/4 cup pumpkin puree

1 egg

cinnamon filling

1/4 cup butter, softened

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

maple cream cheese frosting (I used cinnamon cream cheese icing I had in the fridge)

4 ounces cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

1/4 cup maple syrup

Combine milk and butter in a microwave safe bowl.  Heat on high for 1 minute, then remove and stir to help melt and dissolve the butter.  Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm.

In a separate bowl, whisk together 3 cups of the flour (not all the flour), granulated sugar, pumpkin pie spice, and salt until combined.

Add the pumpkin puree and egg to the yeast mixture and combine.  Add the flour mixture and knead until smooth and the perfect dough-like consistency.  Place the dough ball in a greased bowl, cover with a damp towel and let it rest for 10 minutes.

While the dough rests, make the filling by whisking together the granulated sugar, brown sugar, cinnamon and pumpkin pie spice together in a small mixing bowl until combined.

Once the dough is ready, turn it out onto a floured work surface.  Use a floured rolling pin to roll the dough into a large rectangle about 10x15 inches.  Us a knife to spread 1/4 cup of softened butter out evenly over the entire surface of the dough.  Sprinkle the dough evenly with the cinnamon and sugar mixture, and gently pat it down into the butter.

Beginning at the 15-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals.  Use a knife to slice off the two ends of the roll (just 1/2 inch or so because they typically don't have as much cinnamon and sugar filling) so that the ends are even.  Cut the remaining dough into 12 equal rounds.

Place each of the cut cinnamon rolls into a greased 9x13-inch baking dish.  Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes.  Heat the oven to 350 degrees.

While the dough is rising, whisk the maple cream cheese frosting ingredients together in a mixing bowl until smooth.  If the frosting seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency.

Once the rolls have risen, uncover the dish and place it on the center rack of the oven.  Bake for 15-20 minutes, or until the rolls are golden and cooked through.  Transfer the baking dish to a wire rack and let the rolls cool for at least 5 minutes.

Drizzle or spread with the maple cream cheese frosting, serve warm and enjoy!